Emilio J. Cocinero completed his Ph. D. in Physical Chemistry in 2005 at the University of Valladolid (Spain), under the supervision of Professors Alberto Lesarri and José L. Alonso. In 2008, his thesis work, based on the study of the structure of amino acids by microwave spectroscopy, was recognized with a University prize to best Ph. D. doctoral work conducted at the University of Valladolid.
In 2006 he moved to Oxford University and worked with Professor John P. Simons, to join the internationally leading research group studying carbohydrates in the gas phase.
In January 2009 he joined the University of the Basque Country, where he leads research focused on solving various structural problems of chemistry at the molecular level, in particular, the study of biomolecules, including sugars, peptides and drugs, generated and stabilized in the gas pase.
Cocinero’s research group is internationally recognized as a leader in the field of molecular spectroscopy, and he has received numerous national and international awards for his contributions (Prizes). From 2014 to 2017, Cocinero served as the President of Young Chemical Researchers (JIQ) of RSEQ.
